Lemon Panko Topping

The crab dip, without the panko topping, can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 1 hour before baking. The panko topping can be prepared up to 1 day in advance. Transfer to an airtight container and store at room temperature. Scatter the topping over the crab dip just before baking.

How to make it

1

In a medium skillet, melt the butter over medium heat. Add the shallot and sauté for about 2 minutes until soft but not browned. Remove from the heat. Add the cream cheese, cream, mayonnaise, mustard, and lemon juice. Using a rubber spatula, stir to combine, then fold in the green onions, parsley, salt, and cayenne. Fold in the crabmeat, breaking up any large chunks with a fork. Transfer the crab dip to a shallow baking dish. Set aside.

2

Position a rack in the upper third of the oven and preheat to 425°F.

3

To make the topping, in a small skillet, melt the butter over medium heat. Add the panko and toast, stirring constantly, for about 2 minutes until the crumbs are golden brown and crisp. Remove from the heat and stir in the lemon zest and salt. Scatter the topping evenly over the crab dip. Bake until heated through and bubbly at the edges and the topping is golden, 12 to 15 minutes. Serve warm with the crostini.